Method:

Place the milk and butter in the pan used to boil the potatoes, return the pan to the heat and warm gently until the butter has melted into the milk.

Add the potatoes and mash using a potato masher.

Mix with a wooden spoon until light and fluffy.

Season with salt and pepper to your taste. Keep warm.

In a pan cook the sausages, when ready remove and keep warm.

Heat up a chargrill, drizzle the pak choi with a little rapeseed oil and gently chargrill it to your liking.

In the same pan that you cooked the sausages, add the onions and garlic, cover the pan and leave to sweat for a few minutes, shaking the pan occasionally.

To speed up the cooking process, add a little water, cover and leave the onions to steam, you might need to repeat this process a couple of times.

When the onions are cooked, sprinkle with the cocoa; add the honey and a little water to create the sauce.

Adjust the seasoning.

To serve, place some of the mash in the plate, top with 2 pieces of pak choi per person, followed by three sausages, drizzle with the onions and sauce and serve.

This recipe was created by Chef, Felice Tocchini as part of a series to champion the quality ingredients grown by Red Tractor accredited producers in Worcestershire taking part in Growers FC, such as Vale Fresco who supplied the Red Tractor produce ingredients for this dish. A further thanks must go to David Purser Master Butcher who supplied the sausages.